Crock Pot White Chicken ChiliSlow Cooker Recipes
This is a great meal for going into the fall season. It has a little bit of heat, but you can adjust that with the number of jalapenos you add. It’s also a great freezer pack that you can pull out when you are pressed for time.
1 pound chicken breasts (about 2 breasts)
15 ounce can northern beans, drained and rinsed
4 ounce can chopped green chiles
1-2 fresh jalapenos, seeded then minced (use 1 for mild chili)
½ onion, chopped
2 cloves garlic, minced
1½ teaspoons cumin
1 teaspoon salt
¼ teaspoon pepper
Big pinch dried oregano
2 cups chicken broth
Juice of ½ small lime
¼ cup milk, any kind
1 tablespoon flour
Suggested toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream
- Add first 12 ingredients - chicken through lime juice – into a 6-quart crock pot then stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily
- Remove chicken then shred and place in the refrigerator. Whisk flour and milk together in a small dis then drizzle into chili and stir to combine.
- Cover and cook on high for 30 minutes. Stir shredded chicken back into chili then scoop into bowls and serve with toppings.
Interested in making freezer packs?
- Add all ingredients into a gallon freezer bag, removing as much air as possible, and freeze flat. 24-48 hours before slow cooking, place the bag in the fridge to thaw. When thawed, dump into a crockpot and cook accord to the directions.